Leon's Smoke Shack

Hole-in-the-wall BBQ with a smoker out back that starts working before dawn. Pulled pork, brisket, burnt ends, and ribs served on butcher paper with white bread and pickles — no tablecloths, no hostess, no pretense. The sides — creamy coleslaw, baked beans, and mac and cheese — are made from scratch daily and they sell out. When the smoker's empty, the window closes. That's the whole business model, and it works beautifully.